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Barkham Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889

Author : Barkham Burroughs

Publisher : Good Press

Page : 295 pages

File Size : 37,52 MB

Release : 2019-11-25

Category : Fiction

ISBN :

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Book Description

"Barkham Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889" by Barkham Burroughs. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.









Cumulative Book Index

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Publisher :

Page : 2232 pages

File Size : 26,95 MB

Release : 1990

Category : American literature

ISBN :

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Book Description

A world list of books in the English language.



Books in Print

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Publisher :

Page : 2132 pages

File Size : 40,10 MB

Release : 1994

Category : American literature

ISBN :

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Country Home

Author :

Publisher :

Page : 1192 pages

File Size : 41,90 MB

Release : 1989

Category : Country homes

ISBN :

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Reaching Out

Author : Barbara J. Higgins

Publisher :

Page : 296 pages

File Size : 24,73 MB

Release : 1989

Category : Language Arts & Disciplines

ISBN :

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Soup Through the Ages

Author : Victoria R. Rumble

Publisher : McFarland

Page : 281 pages

File Size : 42,54 MB

Release : 2009-08-11

Category : Social Science

ISBN : 0786453907

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Book Description

As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup--the world's first prepared dish--became the unpretentious comfort food for all of civilization. This book provides a comprehensive and worldwide culinary history of soup from ancient times. Appendices detail vegetables and herbs used in centuries-old soup traditions and offer dozens of recipes from the medieval era through World War II.